Mom's Classic BLT Caesar Salad: Crunchy & Tangy (Print Version)

My Mom's classic BLT Caesar Salad brings crunchy bacon, fresh lettuce, and tangy dressing together. A simple, satisfying meal from my kitchen to yours.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains meat, dairy, gluten (optional)

# Ingredients:

→ Crispy Bacon & Greens

01 - 1 large head Romaine lettuce, washed and thoroughly dried
02 - 8 slices thick-cut bacon
03 - 1 pint cherry tomatoes, halved

→ Creamy Caesar Dressing

04 - 1/2 cup mayonnaise (full-fat)
05 - 3-4 cloves garlic, minced (or more, I won't judge!)
06 - 1 tablespoon Dijon mustard
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon Worcestershire sauce
09 - 1/4 cup extra virgin olive oil
10 - Salt and freshly cracked black pepper, to taste

→ Crunchy Toppings

11 - 1 cup croutons (homemade or good quality store-bought)
12 - 1/2 cup freshly grated Parmesan cheese, plus more for garnish

→ Flavor Boosters

13 - Reserved bacon fat (optional, for croutons)

# Instructions:

01 - First things first, let's get that bacon nice and crispy. Lay your thick-cut bacon in a cold skillet (cast iron works wonders here, just saying!). Turn the heat to medium-low and let it slowly render and crisp up. This takes a bit of patience, maybe 10-12 minutes, but it's worth it for those perfectly golden, crunchy pieces. Once done, transfer it to a paper towel-lined plate to drain. Don't forget to save a little of that glorious bacon fat – it’s liquid gold for cooking the croutons, honestly!
02 - While the bacon cools, let's make our croutons. If you're going homemade, cube up some day-old bread. Toss them with a drizzle of olive oil, a pinch of salt, a good grind of black pepper, and maybe even a tiny bit of that reserved bacon fat for extra flavor. Spread them on a baking sheet and bake at 375°F (190°C) for about 8-10 minutes, or until golden and crunchy. Keep an eye on them, I've burned a batch or two by getting distracted by my podcast, oops!
03 - Now for the star of the show! In a small bowl, whisk together the mayonnaise, minced garlic (really mince it!), Dijon mustard, fresh lemon juice, and Worcestershire sauce. Slowly drizzle in the olive oil while whisking continuously until it's all emulsified and creamy. Season generously with salt and freshly cracked black pepper. Taste it! Does it need more lemon? More garlic? Adjust it to your liking, this is your BLT Caesar Salad after all.
04 - Wash and thoroughly dry your romaine lettuce. I can't stress this enough – wet lettuce makes for a watery salad, and nobody wants that. Tear or chop it into bite-sized pieces. Halve your cherry tomatoes. Grate your fresh Parmesan. Get all your components ready so the assembly is a breeze. This is where I sometimes get a little messy, with romaine bits everywhere, but it's part of the fun!
05 - In a large bowl, add the chopped romaine. Drizzle about half of your creamy BLT Caesar dressing over the lettuce. Toss gently to coat. You want every leaf to get a little love, but not be drowning. Add more dressing if needed, but start slow. I always think I need more, then realize I’ve overdone it, so, learn from my mistakes!
06 - Now for the good stuff! Crumble the crispy bacon over the dressed romaine. Scatter the halved cherry tomatoes and a generous amount of your homemade (or store-bought) croutons. Finish with another healthy dusting of freshly grated Parmesan cheese and another crack of black pepper. Serve immediately, because this BLT Caesar Salad is best enjoyed when everything is still super fresh and crunchy!

# Notes:

01 - Don't skimp on the bacon, hon. Seriously, more bacon means more happiness!
02 - You can prep the dressing a day ahead, but keep the croutons separate until serving so they stay crisp.
03 - No romaine? I've used butter lettuce in a pinch, it's softer but still works!
04 - Serve this BLT Caesar Salad with some crusty bread for a complete meal.

# Equipment Needed:

01 - Large skillet
02 - baking sheet
03 - small bowl
04 - whisk
05 - salad spinner (optional)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 40-50g
Total Carbohydrate: 15-20g
Protein: 20-25g

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